Aloe vera comes to restaurants as healthy drink

Tastes reinvent themselves, drinks change and producers are betting on new items covering the existing demand.

Possibly you've heard of curious drinks or rather strange flavors like flavored soda cherry, mint or handle. Even, there are more exotic blends, something rare, flavored octopus, wasabi, cheese, cucumber or green tea. Definitely, there are flavors for every taste.

In our country, consumption per exceeds 46 liters per year, Andalucía community being more soft drinks consumed in Spain. Is it because of the heat and high temperatures?

As a curiosity, the great “red signature”, Coca Cola, has more than 3.500 references in its portfolio and continues to increase every day. In Spain more than one million cans are sold per hour, a frantic figure.

Although the true origin of refreshment stops in the German jeweler Johann Jacob Schweppe creating Year 1783 Method for carbonating gas and bubble -Provide- to refresh.

Once we talked about these marks quite familiar, is the time to do it over other less common as are the based drinks natural ingredients. These are mushrooming day by day due to the growing demand for food BIO or help refresh and improve health, in this case.

But, What are its benefits? What does this plant? what you have ...

Mainly, It is rich in vitamins, enzymes, amino acids, minerals, fatty acids, etc., aloe vera is fashionable. A classified by Egyptians as the "plant of immortality" and quoted in Greek books in the years plant 1.500 a.C.

The Arabs were responsible for cultivating this plant in Europe and hence, and because of their excellent qualities, their consumption is growing every day.

further It is an ally plant skin, improves digestion, activates circulation, decreases blood fats, prevents allergies, relieves pain and inflammation, and above all, It provides nutritional effects on the body.

About the Author

Chef, sommelier and gastronomic consultant. Management expert Food and Beverages in the hospitality industry, advises numerous brands of the food industry and restaurants in the development of cards, wines, distillates and cost control. Balanzino Manu is the founder and director of the digital newspaper, The Gourmet Journal, a referential publication of the culinary field. further, He is editor in magazines specializing in food and wine both nationally and internationally.